Kettle Corn: it’s a good thing.

Slightly sweet, slightly salty, and entirely satisfying.

History of Kettle Corn:

They say that kettle corn was invented by pioneers in the early 1700’s. They would render lard from hogs (mmm, lard) and use the lard to pop corn in large cast iron kettles, adding whatever sweeteners they had on hand, such as molasses, honey or cane sugar. The popping process has changed a bit throughout the years. Thankfully (I’m sure the hogs are thankful too), lard has been replaced by corn oil.

Kettle Corn is Healthy:

Here’s why you can enjoy our fresh, delicious kettle corn without feeling too guilty:

Old-fashioned wholesomeness.

Our ingredients are simple: popcorn, corn oil, sugar and salt. Keeps the shopping list nice and short.

No trans fats.

We use only corn oil, a polyunsaturated fat which does not raise LDL cholesterol levels and which has health benefits when eaten in moderation.

Popcorn is a whole grain.

For you botany buffs, whole grains include all three parts of a grain: the bran, the endosperm and the germ:

The Bran is the multi-layered outer skin that protects the kernel from damage by weather, water, pests and disease. It contains antioxidants, B vitamins and fiber.
The Endosperm in the middle of popcorn provides energy to the plant and is the largest part of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.
The Germ is the embryo of the plant that will reproduce if fertilized by pollen. Nutrient-packed, it contains B vitamins, some protein, minerals and healthy fats.

In contrast, refined grains have been stripped of the bran and germ. Who knew that one day being unrefined would be a good thing :o)

High fiber.

Three cups of popcorn has about 2.3 grams of insoluble dietary fiber. And it tastes way better than a dry old bran muffin.

No preservatives.

Unless you count salt, which has, technically, been used as a preservative for various food items for centuries. But hey, it’s a preservative you can pronounce!

No animal products.

Corn is a vegetable, and salt is a mineral, though, so we have two out of three.